Pork and Sage Stuffing

• 3/4 pound finely ground lean veal
• 3/4 pound ground pork
• 2 cups finely chopped onions
• 2 cups finely chopped celery
• 1 tablespoon garlic
• 1 bay leaf, finely chopped
• 1/2 teaspoon dried thyme
• 2 tablespoons dried leaf sage, chopped
• 1 cup fresh or canned chicken broth
• 2 cups oven-baked bread crumbs, baked until golden brown
• 1/2 cup finely chopped parsley
• 1/4 cup melted butter
• 1 egg, well beaten
• Salt to taste if desired
• Freshly ground pepper to taste

1. Put veal and pork in a large skillet without fat.
2. Cook, stirring and chopping down with side of heavy kitchen spoon to break up lumps.
3. Cook until meat gives up its liquid.
4. Then cook until liquid is evaporated.
5. Add onions, celery, garlic, bay leaf, thyme and sage and cook, stirring, until meat starts to brown on bottom.
6. Add broth and cook, stirring all around bottom to dissolve brown particles that cling there.
7. Scrape mixture into mixing bowl and add bread crumbs, parsley, butter, egg, salt and pepper.
8. Blend well.
9. Set aside to cool.

ground lean veal, ground pork, onions, celery, garlic, bay leaf, thyme, dried leaf sage, chicken broth, bread crumbs, parsley, butter, egg, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/186 (may not work)